Ingredients:

– 2 tablespoons butter
– 2-3 shallots, diced
– 8 ounces mushrooms, sliced (any kind you like)
– 2-3 cloves garlic, chopped
– 1 teaspoon fresh thyme, chopped
– 1/2 cup broth (vegetable or chicken)
– 1/4 cup cream
– 1/2 cup Parmesan cheese, grated
– Salt and pepper, to taste
– 2 handfuls of spinach (fresh or frozen)
– 4 eggs

Directions:

1. Preheat your oven to 350°F (180°C).

2. Melt the butter in an oven-safe pan (a cast iron skillet works well) over medium heat. Add the shallots and sauté for a couple of minutes.

3. Add the mushrooms and cook until they release their liquids and it’s absorbed, about 5-7 minutes.

4. Add the garlic and thyme and cook for an additional minute.

5. Pour in the broth and deglaze the pan by scraping the brown bits off the bottom of the pan while the broth simmers.

6. Stir in the cream, bring to a boil, then reduce to a simmer to thicken for about 2 minutes. Mix in the Parmesan cheese and spinach, and season with salt and pepper to taste.

7. Make four small wells in the mixture and crack an egg into each well.

8. Transfer the pan to the preheated oven and bake until the eggs are just set, about 5-8 minutes, depending on your desired doneness.

Enjoy!